Sichuan Style Stir Fried Noodles with Tomato & Egg Recipe (川味鸡蛋炒面)

• 

  RATINGS

  Not rated yet

• 

  COOK TIME

  Prep 10m • Cook 20m

• 

  VIEWS

  671

1. dried wheat noodles

   250g dried wheat noodles or spaghetti if unavailable

   Can’t find it? Try this one.

2. 1 medium tomato

   about 150 g / 5.3 oz, cored and cut into 1 cm cubes (keep the juice)

3. egg

   1 large

4. ½ small yellow onion

   about 80 g / 2.8 oz, finely diced

5. 2 cloves garlic

   about 10g, minced

6. 1 shiitake mushroom

   fresh or soaked dried, stem removed, thinly sliced

7. 2 small bok choy

   about 100 g / 3.5 oz total, stems chopped, leaves torn by hand

8. vegetable oil

   1.5 tbsp (22 ml) — reduced from original

9. low-sodium light soy sauce

   1 tbsp (15 ml)

   Can’t find it? Try this one.

10. dark soy sauce

    ½ tsp (2.5 ml) — for color only

    Can’t find it? Try this one.

11. granulated sugar

    1 tsp (5 g)

12. salt

    ¼ tsp salt (1 g), plus a pinch (0.5 g) for the egg

13. oyster sauce

    1 tsp oyster sauce (5 ml) – optional; omit for vegetarian or use ½ tsp extra light soy sauce

    Can’t find it? Try this one.

1. Step 1: Chop, Slice, and Whisk

   Dice the onion, mince the garlic, and slice the shiitake mushrooms. Core the tomato and cut it into small cubes—don’t toss the juice; it’s key for the sauce. Roughly chop the spinach if leaves are large. Crack the egg into a small bowl, add a tiny pinch of salt (about 0.5 g), and whisk just until blended (no need to overbeat).

   

2. Step 2: Cook Noodles Until Just Tender, Then Toss with a Light Seasoning Blend

   Bring a pot of water to a boil. Add 1 g salt (a small pinch), then cook noodles according to package directions minus 1 minute (usually 6–7 minutes for wheat noodles). Drain and rinse under cool running water for 20–30 seconds to stop cooking. Shake well to remove excess water.
   In a bowl, combine noodles with 1 tsp light soy sauce, ½ tsp dark soy sauce, 1 tsp sugar, and oyster sauce (if using). Toss gently with tongs until evenly coated. Set aside.

   

3. Step 3: Sauté Aromatics and Build a Bright Tomato Base

   Heat 1 tbsp oil in a large nonstick skillet or wok over medium heat. Pour in the egg and let it set for 10 seconds, then gently scramble into soft curds (about 1 minute). Transfer to a plate.
   Add the remaining ½ tbsp oil to the same pan. Reduce heat to medium-low, add garlic, and stir 15–20 seconds until fragrant. Add onion and mushrooms; cook 1–2 minutes until onion softens. Stir in tomato (with juice) and cook 2 minutes until it breaks down slightly and releases a glossy sauce. Finally, add spinach and stir just until wilted (about 30 seconds).

4. Step 4: Fold in Noodles and Egg,Finish with Gentle Heat

   Add the seasoned noodles to the pan. Use two spatulas or tongs to lift and fold—don’t stir aggressively—to combine without breaking the noodles. Scatter the scrambled egg over the top and gently toss for 1 minute, just until everything is heated through and the sauce lightly coats the noodles. Taste: it should be balanced. If needed, add a few drops more soy sauce.

   

1. Want to add meat? Cook 1 sliced sausage (Italian or breakfast style) in the pan before adding garlic, then remove and add back with the egg at the end.

2. No dark soy sauce? Skip it—the dish will be lighter in color but still flavorful. Don’t substitute with more light soy sauce; it’ll get too salty.

3. Make it vegan: Skip the egg and oyster sauce. Use 1 extra tsp light soy sauce + ½ tsp maple syrup or a splash of rice vinegar for depth.

4. Storage: Best eaten fresh. Reheat leftovers in a skillet with 1–2 tsp water to restore moisture.

Help others discover this dish — share it!